This Air Fryer Meatloaf is quick, easy, and delicious! This 30-minute recipe results in a meatloaf that is juicy and tender on the inside, with a crisp exterior and a perfectly caramelized topping.
Making meatloaf in the Air Fryer is not only easy but also yields perfect results because the air fryer allows the loaf to cook quickly without drying out and without using a pan it gets a delicious crust all around.
It’s packed full of herbs and seasonings, then smothered with a sweet and tangy glaze for extra moisture and flavor. Serve it with roasted potatoes or homemade mac and cheese for a classic dinner that everyone loves!
Why you’ll love this recipe
- Simple. You need just a few basic ingredients, a couple of seasonings, and a three-ingredient glaze to put this recipe together.
- Quick to make. Just 10 minutes of hands-on time and 25 minutes in the air fryer. Meatloaf doesn’t get quicker than that!
- Perfect texture. The air fryer yields meatloaf that’s tender and juicy in the middle with a slightly crisped exterior.
Ingredient notes
Here is an overview of the ingredients you’ll need for this recipe. Scroll down to the recipe card at the bottom for quantities.
- Breadcrumbs – Give the meatloaf structure and help absorb extra moisture to keep the loaf juicy, but not mushy.
- Egg – You need just one egg to bind the meatloaf together. That way it doesn’t crumble apart after cooking.
- Onion – Adds an earthy bite to the meatloaf. Be sure to mince the onion up so it incorporates into the meat. No one likes a big chunk of undercooked onion in their meatloaf!
- Parsley – Brightens the flavors up. I like to use fresh parsley but you can also use 1-2 teaspoons of dried parsley.
- Seasonings – We’re seasoning our meatloaf with a simple combination of kosher salt, ground black pepper, Italian seasoning, and fresh garlic. Feel free to add some red pepper flakes as you like for less or more spice!
- Worcestershire Sauce – Adds moisture and a delicious salty, umami flavor.
- Ground Beef – You’ll need 1½ pounds of ground beef for this recipe. I recommend using lean ground beef (80/20).
- Glaze – We’re making a simple glaze for the meatloaf with ketchup, BBQ sauce, and apple cider vinegar. The ketchup and BBQ create the perfect sweet, smoky flavor while the apple cider vinegar balances out the sweetness and cut through the richness of the beef.
How to make this recipe
Detailed measurements and instructions can be found at the bottom of the page on the printable recipe card.
This air fryer meatloaf recipe is so incredibly easy! First, combine the bread crumbs, egg, onion, parsley, garlic, Worcestershire sauce, salt, red pepper flakes, and Italian seasoning in a large bowl (Image 1). Mix to combine. Add the ground beef to the bowl, then gently mix until fully combined (Image 2).
Next, shape the mixture into a log that fits in your Air Fryer basket. Spray the air fryer basket with pure oil cooking spray and place the meatloaf in it (Image 3). Cook for 18 minutes.
Meanwhile, make the glaze in a bowl, by combining all the remaining ingredients. Brush it over the top of the loaf, then cook for another few minutes until cooked through (Image 4). I recommend using a meat thermometer to check the internal temperature.
Remove from the air fryer, then slice and serve!
Expert tips for success
- Mince the onion. No, I don’t just mean chop it into kinda tiny pieces. I mean, mince it! We want it to be small enough that the flavor is incorporated evenly all throughout the meatloaf. No big chunks here!
- Mix gently. We want to combine everything but avoid compacting the meat. If it’s too compact, it won’t cook properly and you won’t get that tender texture.
- Don’t over-mix. Over-mixed meat can become dry and tough, which is exactly what we’re trying to avoid. Mix only until everything is combined and no longer.
- Use another meat. Feel free to swap some of the ground beef out for ground pork, ground turkey, or veal if preferred.
- Meat thermometer. Use a meat thermometer to make sure the meatloaf is fully cooked through. Ground beef is fully cooked when the internal temperature is 160 degrees F.
- Lining the basket. I prefer to just spray the basket with oil before cooking the meatloaf because I like it crispy all around but feel free to place the loaf on a cut-to-size piece of parchment paper or aluminum foil. Make sure the air can still circulate for the best result.
- Preheating the Air Fryer. Depending on your Air Fryer you might have to preheat it for a few minutes. Preheating also helps with preventing the meatloaf from sticking to the basket.
Recipe FAQs
The best way to guarantee a moist meatloaf? Use higher-fat meat. While extra lean ground beef is great for some recipes, the lack of fat can result in a dry meatloaf. For this recipe, higher fat is better so I recommend using lean ground beef.
You’ll cook the meatloaf in the air fryer at 350ºF. This is high enough to crisp the edges slightly but low enough that it doesn’t dry out the meat.
I definitely recommend uncovered for the best results! One of the perks of cooking meatloaf in the air fryer is that it gets that delicious crispy exterior. If you cover the meatloaf, the heat trapped inside will steam it resulting in a softer, mushier texture.
What to serve with Meatloaf
Air-fried Meatloaf is a classic, versatile dinner, so feel free to serve it with any of your favorite side dishes. Here are a few of my favorites:
- Roasted Garlic Mashed Potatoes
- Instant Pot Mac and Cheese
- Parmesan Oven Roasted Green Beans
- Air Fryer Roasted Vegetables
Leftovers and Storage
Leftover meatloaf will last in an airtight container in the fridge for up to 2 days.
To reheat, warm individual slices at 350ºF in the air fryer or in the microwave.
More Air Fryer Recipes to Try
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Air Fryer Meatloaf
Ingredients
- ¼ cup plain breadcrumbs
- 1 large egg
- ¼ cup minced onion
- 2 tablespoons minced fresh parsley
- 1 tablespoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried Italian seasoning
- 1 ½ pounds ground beef
- ¼ cup ketchup
- ¼ cup bbq sauce
- 2 teaspoons apple cider vinegar
Instructions
- Add the breadcrumbs, egg, onion, parsley, garlic, Worcestershire sauce, salt, black pepper, and Italian seasoning to a large bowl and mix to combine.
- Next, add the ground beef and gently mix it to combine– you don’t want to compact the meat so make sure to mix gently.
- Shape the beef mixture into a log approximately 8” long, 3” wide, and 2” thick, and place it in your air fryer basket.
- Cook the meatloaf at 350F for 18 minutes.
- In a small bowl, stir together the ketchup, bbq sauce, and vinegar. Spread the mixture over the meatloaf and then cook for another 5-7 minutes, or until the internal temperature reaches 160 dgrees F.
- Use a large spatula to remove the meatloaf from the air fryer and then cut it into 1” thick slices.
- Enjoy immediately with your favorite sides.
Notes
- Mince the onion. No, I don’t just mean chop it into kinda tiny pieces. I mean, mince it! We want it to be small enough that the flavor is incorporated evenly all throughout the meatloaf. No big chunks here!
- Mix gently. We want to combine everything but avoid compacting the meat. If it’s too compact, it won’t cook properly and you won’t get that tender texture.
- Don’t over-mix. Over-mixed meat can become dry and tough, which is exactly what we’re trying to avoid. Mix only until everything is combined and no longer.
- Use another meat. Feel free to swap some of the ground beef out for ground pork, ground turkey, or veal if preferred.
- Meat thermometer. Use a meat thermometer to make sure the meatloaf is fully cooked through. Ground beef is fully cooked when the internal temperature is 160 degrees F.
- Lining the basket. I prefer to just spray the basket with oil before cooking the meatloaf because I like it crispy all around but feel free to place the loaf on a cut-to-size piece of parchment paper or aluminum foil. Make sure the air can still circulate for the best result.
- Preheating the Air Fryer. Depending on your Air Fryer you might have to preheat it for a few minutes. Preheating also helps with preventing the meatloaf from sticking to the basket.
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